Honey Sriracha Chicken Wrap (Print)

Glazed chicken with honey-sriracha sauce, fresh vegetables, and crisp tortilla. A flavorful fusion meal ready in half an hour.

# What You Need:

→ For the Chicken

01 - 2 large boneless, skinless chicken breasts, sliced into strips
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste

→ For the Honey Sriracha Sauce

04 - 3 tablespoons honey
05 - 2 tablespoons sriracha sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 clove garlic, minced

→ For the Wraps

09 - 4 large flour tortillas
10 - 1 cup shredded lettuce
11 - 1 medium carrot, julienned
12 - 1/2 red bell pepper, thinly sliced
13 - 1/4 cup thinly sliced red onion
14 - 1/4 cup mayonnaise, optional
15 - Fresh cilantro leaves, optional

# Steps:

01 - In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic until well combined.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt and black pepper, then cook for 5 to 6 minutes until golden and cooked through.
03 - Reduce heat to low. Pour honey sriracha sauce over the chicken and toss to coat. Simmer for 2 to 3 minutes until the sauce thickens and glazes the chicken. Remove from heat.
04 - Warm tortillas in a dry skillet or microwave until soft and pliable.
05 - To assemble each wrap, spread a thin layer of mayonnaise on the center of a tortilla if using. Layer with lettuce, carrot, bell pepper, red onion, and glazed chicken. Top with fresh cilantro if desired.
06 - Fold in the sides of the tortilla and roll tightly. Slice in half if preferred and serve immediately.

# Top Tips:

01 -
  • It comes together in half an hour but tastes like you labored over it for hours.
  • The sweet heat balance is so good you will lick your fingers between bites.
  • It is endlessly adaptable to whatever vegetables are lurking in your crisper drawer.
  • Leftovers actually taste better the next day when the flavors have mingled overnight.
02 -
  • Do not skip reducing the heat before adding the sauce or it will scorch and turn bitter in seconds.
  • Pat the chicken strips dry before seasoning so they brown instead of steam.
  • Warm your tortillas or they will tear the moment you try to roll them.
  • Taste the sauce before you add it to the pan and adjust the sriracha if you want more or less heat.
03 -
  • Double the sauce and keep half in a jar for drizzling over grain bowls or stir fries later in the week.
  • Slice your vegetables ahead of time and store them in the fridge so assembly takes less than five minutes.
  • If your tortillas are stiff, wrap them in a damp paper towel and microwave for 15 seconds to make them soft and easy to roll.
  • Let the chicken rest for a minute after glazing so the sauce sets slightly and does not run everywhere when you bite in.
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